Pineapple Shoyu Chicken

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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  • 1 Tbsp. canola or grapeseed oil 
  • 3 lbs. boneless, skinless chicken thighs 
  • Dash salt and ground black pepper 
  • 1 cup low sodium soy sauce 
  • 2 ½ cups low sodium chicken broth 
  • ½ cup + 2 Tbsp. packed brown sugar 
  • ¼ cup + 2 Tbsp. mirin 
  • 1 tsp. Worcestershire sauce 
  • 1 cup crushed pineapple 
  • 4 cloves garlic, finely minced 
  • 2 Tbsp. fresh ginger, peeled and finely minced 
  • 2 ½ Tbsp. cornstarch dissolved in 2 Tbsp. water 
  • ¼ cup green onions, sliced 



  1. Heat oil in a large skillet or stock pot to medium-high. Season chicken thighs with salt and pepper. Place thighs in hot oil and sear on both sides. 
  2. In a medium bowl, whisk together soy sauce, chicken broth, brown sugar, mirin, Worcestershire sauce and crushed pineapple. Stir in garlic and ginger. Pour sauce in pot with chicken. Bring to a boil, then reduce heat to medium-low; place cover on pan and cook 25-30 minutes, until chicken is tender and pulls apart easily. 
  3. Using a slotted spoon, remove chicken and place in a bowl. Turn heat  to high and whisk in cornstarch/water mixture. Allow sauce to thicken, then place chicken back in the pot and coat with sauce. 


Serves 8


Nutrition Facts